Business trip report, Austria, Regenda

On 18 and 19 May 2025, I attended the KOCH.CAMPUS gastronomic event "Achtung!, Karpfen". It was a presentation of dishes prepared from local Waldviertel carp. KOCH.CAMPUS is a loose association of top chefs and local food producers that develops Austria's culinary heritage. Every year it organises four thematic events in different locations in Austria. At these events, top chefs and local producers present dishes made with local ingredients to the scientific community. It is a combination of traditional ingredients, recipes and modern techniques. Simply top gastronomy.

This year's second meeting took place on the banks of the new Josefsthaler Teich pond near the Czech border in Litschau. Four Michelin-starred chefs (Andreas Herbst; Hubert Wallner; Michael Kolm and Lukas Nagl) presented their culinary skills at four stations. They worked mainly with carp and other local products. The traditional local carp was adapted in various ways and was also inspired by foreign cuisine. At one of the stations, I demonstrated the filleting of carp and the method of breaking Y bones. Next to me, Lukas Nagl presented two years of dried carp meat prepared in the "Katsuobushi" method and other interesting variations of carp inspired by the cuisine of the Land of the Rising Sun.

I was invited to the event by the organizers Amelia and Francesco Seilern-Aspang from Litschau Castle. As the organizers paraphrased: We live in a time when regionality, sustainability and healthy food are ubiquitous. These ingredients of modern gastronomy should not really be done without carp. A very successful event brought a lot of inspiration and contacts for further cooperation and development. 

More information: https://www.art-redaktionsteam.at/de/pressenews/karpfen-ein-fisch-wird-beim-koch-campus-geadelt